Essie Rose's Pecan Pie

Ingredients

• For filling: 1/2 cup light brown sugar
• 3 eggs
• 4 Tbsp butter, melted
• 1 cup dark corn syrup
• 1 1/2 cups pecans (pieces and halves)
• 9-inch pastry shell
• for crust: 3 cups flour
• 1 tsp sugar
• 1 tsp salt
• 1 cup shortening (Crisco)
• 1 egg in a measuring cup with enough milk to make 1/2 cup

Instructions

1. Preheat oven to 400°.
2. Combine flour, sugar, and salt for the crust; cut in shortening using a pastry blender until mixture resembles coarse meal.
3. Beat the egg and milk together and stir into the flour mixture with a fork to form dough (this makes enough for 3-4 crusts).
4. Roll out dough and ease into pie pan; trim and flute edges.
5. Prick crust with a fork and bake 3-5 minutes at 400°.
6. Remove from oven, cool slightly, and fill with pecans.
7. Beat sugar and eggs together, then gradually add the melted butter and corn syrup; beat until creamy.
8. Pour filling over pecans.
9. Turn oven to 250° and bake pie about 40 minutes.